- 16 - 30 Minutes
- 150g Tilda Jasmine Rice
- 250ml Tilda Rice MLK
- 120g Coconut Cream
- Zest of 1 lemon
- 1 tsp vanilla extract
Cook the Jasmine Rice in a pan of boiling water for 10 minutes, drain.
Add the cooked rice to a pan with the Rice MLK and coconut cream.
Cook over a medium heat until thickened and creamy, stirring occasionally.
Stir through the vanilla extract and lemon zest.
Serve with fresh fruit such as mango or berries.